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Cream of Crab Soup Recipe

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This recipe for Cream of Crab Soup, by , is from The Donahue/Messick Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Diane Messick

Category:
Category:

Ingredients:  
Ingredients:  
1lb. crab meat, preferably lump
3-4 tbsp flour
1 package Knorr hollandaise sauce mix
4 cups half and half
1 cup heavy cream
1-3 tbsp Old Bay seasoning
4 tbls butter
1/2 tsp dry mustard
1/4 tsp celery salt or seed
1-3 tbsp sherry

Directions:
Directions:
Mix flour, hollandaise and 2 cups half and half in a bowl
Melt butter in heavy pot over medium heat
Slowly add the flour mixture; stir constantly until thickened
Add remaining half and half, cream, mustard, celery salt, and Old Bay
Cook until heated through
Gently stir in crab meat and sherry

Notes: I usually add one tbsp of Old Bay and one tbsp sherry to start. Once the soup is done I add more of each to taste.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30-45 minutes

 

 

 

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